Coconut-Lime Paleo Tropical Delight

Allergens

Egg, Coconut

Ingredients

• 1. 1 3/4 cups unsweetened shredded coconut 2. 6 large egg whites 3. 1 can (14 oz) full
• fat coconut milk 4. 1/4 cup lime juice, freshly squeezed 5. 1/2 cup honey or maple syrup 6. 1/2 teaspoon pure vanilla extract 7. 1/4 teaspoon salt 8. Zest of 3 limes 9. 1 cup almond flour

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch pie dish or springform pan and set aside.
2. In a large mixing bowl, whisk together egg whites, coconut milk, honey, vanilla extract, and salt until well combined.
3. Gradually add the almond flour, shredded coconut, and lime zest to the mixture. Fold in carefully using a rubber spatula.
4. Pour the mixture into the prepared dish, smoothing the top with a spatula.
5. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
6. To serve, garnish with freshly grated lime zest and a drizzle of honey or maple syrup if desired. Enjoy your Paleo Caribbean Paradise!

Chef’s Insight

This recipe can be made into a lush mocktail by blending coconut milk, lime juice, and sweetener until smooth, then serving over ice in a highball glass.

Notes

Feel free to adjust the sweetness of this dessert by adding more honey or maple syrup to taste.